Eggplant and Almond Enchiladas

INGREDIENTS
Serves: 6 people

• 1 tbs olive oil

• I tbs olive oil 1 cup minced onion
• 6 cups diced eggplant (1 large or 2 small)
• 1 tsp salt
• lots of black pepper
• 4 medium cloves garlic, minced
• 1 medium green pepper, minced
• 1 cup lightly toasted minced almonds
• 1 packed cup grated mild white cheese
• 12 corn tortillas
• 1 batch mexican red sauce

PREPARATION

Heat olive oil in a deep skillet or dutch oven. Add onion and saute for 5 min over a medium heat.
Add eggplant, salt and black pepper and mix well. Cover and cook for about 10 minutes over medium heat, stirring occassionally, until the eggplant is soft.
Add garlic and green pepper. Stir and cook 5 to 8 more minutes, or until the pepper is just tender. Taste and add more salt if necessary.
Remove from heat; stir in almonds and cheese
Preheat oven to 350 F. Moisten each tortilla briefly in water, then place approximately 1/4 cup of filling on one side and roll up. Place the filled tortillas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 minutes.

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